Preheat oven to 375 degrees
Grease shallow baking dish with vegetable oil (I use the kind from a spray can)
Wash and dry completely the monk fish, season both sides of the fillets with salt and pepper
Divide the crab meat into four equal size portions and place the crab on each fillet, roll up and secure with a tooth pick.
Top each rolled fillet with 1 1/2 Tablespoon of mushroom soup
Place fillets in greased dish (uncovered)bake for 25 minutes
Flour fish and brown on both sides.
Add water, garlic, parsley, salt and pepper.
Bring to boil and simmer about 4 minutes.
Makes 1 serving.
he dark membrane from the monk fish using a sharp knife. Place
igh heat and add the fish stock.
Bring to a
Preheat oven to 350.
Place the fish in an oiled casserole dish.
Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
Bake for 20 minutes or until the fish flakes easily.
Baking time will depend on the thickness of the fish fillets.
reen fennel fronds.
Cut fish in bite sized pieces.
se your hand to clean fish. Next, put them into basket
Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.
Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.
Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.
Cut monkfish into 8 pieces.
Dredge in flour seasoned with salt and pepper.
Heat skillet over medium heat; add 4 tablespoons butter.
Saute fish in melted 1 minute on each side, till nicely browned.
Remove from skillet.
Add wine, lemon and parsley to skillet and reduce by half.
Add 3 tablespoons butter to lemon mixture, shake skillet.
Serve over fish.
Wash the fish parts in cool water, removing
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
re soft.
Cut the fish fillets in cubes and add
ough to cover/wrap the fish.
Drizzle 3 tablespoons (